How to Make Beef Broth

This homemade beef broth starts with roasted marrow bones and beef for maximum flavor. It’s a classic, technique-driven recipe that delivers rich, clear broth perfect for soups, sauces, and braising.

Course Pantry, Soup

Cuisine French

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings cups

Calories 125kcal

Author Meggan Hill

Ingredients

3 pounds beef bones including beef marrow bones (see note 1)
1 pound boneless beef chuck roast cut into 3-inch chunks (see note 2)
2 medium onions peeled and halved
2 large carrots peeled and coarsely chopped
2 ribs celery coarsely chopped
cold water about 12 cups (see note 3)
1 tablespoon salt

Sachet d’epices:

4 parsley stems chopped
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
1/4 teaspoon whole peppercorns
1 clove garlic

US Customary - Metric

Instructions

Preheat oven to 400 degrees. In the bottom of a roasting pan add bones, beef, onion, carrots, celery, and 1 cup water. Roast until well-browned, about 1 hour, adding water the bottom of the pan if needed some nothing scorches.
To a Dutch oven or large stock pot, add roasted bones, beef, vegetables, enough cold water to cover (see note 3), and salt. If desired, tie parsley stems, thyme, garlic, bay leaf, and peppercorns to make a sachet or add loosely to the pot (see note 4).
Over medium-high heat, bring to a boil. Immediately reduce heat to low and skim the foam off the top. Simmer gently (bubbles should barely break the surface at irregular intervals) until the beef is cooked through, at least 2 hours. The longer the broth simmers, the more flavor it will have.
Remove bones and beef from pot to a rimmed baking sheet or large bowl. Separate the beef and discard bones (you should have at least 2 cups beef you can use for another purpose).
Strain the broth through a fine-mesh strainer or cheesecloth. Place in a large bowl and chill covered overnight in the refrigerator.
The next day, scrape off the accumulated fat from the top of the stock and discard or reserve for another use (this is beef tallow, if you're into that). Divide the broth into freezer-safe containers (leaving at least 1/2-inch for expansion), label, and freeze for up to 3 months. Or, refrigerate and use within 4 days.

Notes

Beef bones: For the richest possible stock, use all beef marrow bones.
Beef roast: Names can vary, so look for any of these labels: pot roast, blade roast, arm roast, or English roast.
Cold water: Always start with cold water. This helps keep the broth clear, not cloudy. The amount of water used and the length of simmering time will determine the intensity of the broth.

Nutrition